The February issue

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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baked sweetcorn cream, caramel corn and toasted milk


"Corn isn't a commonly used ingredient in dessert, but picked and used before the natural sugars turn into starch, it's incredibly sweet," says Quade. "It lends itself well to the flavour of the baked cream and the toasted bittersweetness of the caramel corn."

You'll need

40 gm milk powder   Baked sweetcorn cream Kernels from 8 corn cobs 150 gm egg yolks (about 7) 100 gm caster sugar 250 gm thickened cream 5 gm gelatine leaves, softened in cold water for 5 minutes   Caramel corn 2 tsp sunflower oil 60 gm popping corn 110 gm (½ cup) caster sugar

Method

  • 01
  • Preheat oven to 200C. For baked sweetcorn cream, juice corn kernels in a juicer or process in a food processor and pass through a fine sieve, pressing on solids to extract all liquid to yield 250ml juice. Set aside. Whisk yolks and sugar in a large bowl until pale (2-3 minutes), add corn juice and cream, whisking to combine, then pour into a shallow 1-litre baking dish and bake until golden-brown and just set (10-15 minutes). Cool slightly, transfer to a blender, squeeze excess water from gelatine and add to corn mixture. Blend until smooth, then pour into serving bowls or ramekins and refrigerate until lukewarm (10-15 minutes, or longer to serve chilled if you prefer).
  • 02
  • Sieve milk powder over a baking tray lined with baking paper and bake until light golden-brown (8-10 minutes), then set aside.
  • 03
  • For caramel corn, heat oil in a saucepan over high heat, add corn, cover with a tight lid and cook, gently shaking pan occasionally, until corn stops popping (5-7 minutes). Transfer to a bowl. Stir sugar and 55ml water in a small saucepan over high heat until sugar dissolves, then cook until dark caramel (4-5 minutes). Remove from heat, quickly stir into popcorn to coat, spread on a lightly oiled tray and set aside to cool. Break and crush into irregular pieces, then scatter over corn custard and dust with toasted milk powder to serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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